{"id":4903,"date":"2011-09-30T04:03:47","date_gmt":"2011-09-30T08:03:47","guid":{"rendered":"http:\/\/heidiannie.com\/2011\/09\/apple-cake-a-variation-of-ottolenghis-recipe\/"},"modified":"2011-09-30T04:03:47","modified_gmt":"2011-09-30T08:03:47","slug":"apple-cake-a-variation-of-ottolenghis-recipe","status":"publish","type":"post","link":"https:\/\/www.heidiannie.com\/?p=4903","title":{"rendered":"Apple Cake- a variation of Ottolenghi\u2019s recipe"},"content":{"rendered":"

\"001\"<\/a><\/p>\n

I found this recipe here – at Zeb Bakes.<\/a><\/p>\n

And it looked really good.  I\u2019ve been wanting some apple cake, and I gave<\/p>\n

my daughter in law, Willow, Ottolenghi- The Cookbook<\/a> for her birthday- and I<\/p>\n

felt a little bad, because he is based in the UK, in London, and his recipes are<\/p>\n

all in grams and millilitres. ( Not to mention the temperature in Celcius and<\/p>\n

gas marks!)  So I decided to use a conversion table from food.com and convert the<\/p>\n

recipe for average American cooks- into cups and ounces.<\/p>\n

And then after I got the measurements right= I discovered I didn\u2019t have any almond <\/p>\n

meal and that the walnuts turned the cake kind of pink.  So I decided to use Macadamia<\/p>\n

nuts- which changed the look of the cake \u2013 plus I sprinkled some Pampered Chef Cinnamon1<\/p>\n

Sparkles on top before baking. (And I just remembered that I used one small tub of chopped <\/p>\n

pears and one medium sized golden apple for the fruit.)<\/p>\n

Ingredients:<\/p>\n

1 medium apple, peeled and diced<\/p>\n

1 pear, peeled and diced ( or 1 lunch size tub of diced pears, drained)<\/p>\n

Zest of lemon- juice of 1\/2 lemon<\/p>\n

1 3\/4 cup AP flour<\/p>\n

3\/4 tsp baking powder<\/p>\n

1 cup granulated sugar<\/p>\n

1\/3 cup ground nut meal ( I used macadamia and it was wonderful- you could use almond, if you prefer)<\/p>\n

2\/3 cup canola oil<\/p>\n

1\/3 cup toasted, chopped nuts( again I used macadamia nuts- but you could use walnuts.)<\/p>\n

3 large eggs, separated<\/p>\n

1 tsp cinnamon<\/p>\n

2 tsp vanilla<\/p>\n

pinch of salt<\/p>\n

Streusel \/crumb topping :<\/p>\n

1\/4 cup of soft butter<\/p>\n

2 Tbs sugar<\/p>\n

2\/3 cup AP flour<\/p>\n

Method:<\/p>\n

First put together the crumb topping,  <\/p>\n

mix all three items in a bowl and rub the butter into the flour and sugar<\/p>\n

with your fingers until well incorporated- refrigerate.<\/p>\n

Preheat oven to 340 degrees F, and grease and flour several loaf pans.<\/p>\n

Put fruit into small bowl with lemon zest and vanilla and squeeze half of lemon over apple.<\/p>\n

Add roasted nuts and set aside.<\/p>\n

Sift flour and baking soda and ground nuts into a large bowl, add cinnamon and whisk <\/p>\n

into the flour mixture, set aside,<\/p>\n

In two smallish bowls, separate 2 of the eggs whites in one bowl, yolks into the other.<\/p>\n

Add the 3rd egg into the yolks.<\/p>\n

Mix the sugar and the oil in a large measuring cup, it will be very stiff, but mix together until<\/p>\n

the sugar is almost completely dissolved.  Add the yolks into the oil and sugar mixture.<\/p>\n

Add the fruit mixture to the flour mix and stir until the flour is incorporated and them pour<\/p>\n

the sugar\/oil into the large boil and stir until all the flour . Mix together- the dough will be stiff<\/p>\n

and hard to stir.  Beat the reserved egg whites and the pinch of salt into stiff peaks and carefully fold <\/p>\n

into cake mixture.  Do not over mix- the whites are to help  give the cake a little extra rise.<\/p>\n

Pour batter into greased and floured loaf pans, and spoon the crumb topping onto the top of the batter.<\/p>\n

Bake at 340 degrees F for about an hour- checking with bamboo skewer to test for doneness,<\/p>\n

( skewer should come out of center of cake, dry.)<\/p>\n

\"002\"<\/a>I took this to my knitting group whilst it was still hot from the oven.<\/p>\n

We ate half of it- amidst much smacking of lips and yumming it up! ;D<\/p>\n

\"004\"<\/a><\/p>\n

It is light and delicious and very apple-y!<\/p>\n

A perfect Autumn Apple Cake.<\/p>\n","protected":false},"excerpt":{"rendered":"

I found this recipe here – at Zeb Bakes. And it looked really good.  I\u2019ve been wanting some apple cake, and I gave my daughter in law, Willow, Ottolenghi- The Cookbook for her birthday- and I felt a little bad, … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13],"tags":[],"class_list":["post-4903","post","type-post","status-publish","format-standard","hentry","category-stepsonthejourney"],"_links":{"self":[{"href":"https:\/\/www.heidiannie.com\/index.php?rest_route=\/wp\/v2\/posts\/4903","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.heidiannie.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.heidiannie.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.heidiannie.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.heidiannie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4903"}],"version-history":[{"count":0,"href":"https:\/\/www.heidiannie.com\/index.php?rest_route=\/wp\/v2\/posts\/4903\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.heidiannie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4903"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.heidiannie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4903"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.heidiannie.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4903"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}